Cranberry Cheese Cake
A luscious cranberry cheesecake with a crunchy pecan graham cracker crust, creamy filling, and tangy cranberry topping, perfect for holiday gatherings or special occasions.
Ingredients
Instructions
- Preheat oven to 325°F.
- In a small bowl, combine graham cracker crumbs, chopped pecans, and melted butter.
- Press the crumb mixture firmly into the bottom of a 9-inch spring-form pan.
- Bake until golden, about 5 to 6 minutes. Remove from oven and let cool slightly.
- Spread the cranberry sauce evenly over the crust.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add granulated sugar and flour, and mix well.
- Add eggs one at a time, beating after each addition.
- Mix in sour cream and vanilla until combined.
- Pour the cream cheese filling over the cranberry layer.
- Bake at 325°F for about 60 minutes or until set.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing. If you prefer a nut-free version, you can omit the pecans or substitute them with crushed almonds. For a twist, try adding a teaspoon of orange zest to the cream cheese filling. If using homemade cranberry sauce, adjust the sweetness accordingly.
Serving Suggestions
This delicious cranberry cheesecake pairs beautifully with a dollop of whipped cream or a drizzle of chocolate sauce. Serve alongside a warm cup of coffee or tea for a delightful dessert experience. It also complements well with seasonal fruit or a scoop of vanilla ice cream for added richness.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To maintain its texture, avoid freezing it as cream cheese can change consistency when thawed. If you need to reheat, do so gently in the oven at a low temperature to prevent cracking.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Cheese Cake contains roughly 454 calories, with 8g protein, 69g carbohydrates, and 16g fat. It is a good source of protein (16% of the Daily Value), calcium (13% of the Daily Value), and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but it may slightly alter the texture and richness of the cheesecake. For a lighter option without compromising too much on flavor, consider using a blend of low-fat cream cheese and regular cream cheese.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Keep an eye on the baking time, as overbaking can lead to cracks.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance. Just be sure to let it cool completely before refrigerating. The flavors often improve after a day in the fridge, making it a great make-ahead dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).